Monterey Chipolte Hash Browns

By jcridge

Ingredients

• 1 bag (20 oz) refrigerated hashbrown potatoes
• 1 cup shredded Monterey Jack cheese (4 oz)
• 1/2 cup sliced green onions
• 1 1/4 cups milk
• 2 chipolte chilies in adobo sauce, finely chopped (from 7 or 11 oz can)
• 2 tsp adobo sauce from can
• 2 garlic cloves, minced
• 1/2 tsp seasoned salt
• 1/4 tsp pepper

Details

Servings 8

Preparation

Step 1

Heat oven to 350. Spray shallow 1 1/2 quart casserole or gratin dish with nonstick cooking spray. In sprayed casserole, combine potatoes, cheese and onions; mix well. In medium bowl, combine all remaining ingredients; blend well. Pour over potato mixture; mix well. Bake 45 to 50 minutes or until potatoes are tender and top is golden brown.